Texas Food Handlers| Questions and Answers,
100% Pass| 2024
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes?
A. The chef needs to use hand sanitizer between activities.
B. The raw egg from his hands can contaminate the cooked pancakes.
C. The chef did nothing wrong in this situation.
D. The chef needs to wipe his hands between activities. - ANSWER>>B. The raw
egg from his hands can contaminate the cooked pancakes.
An example of contamination would be when food comes into contact with:
A. Unclean utensils, glassware or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct - ANSWER>>D. All of these are correct
Which of the following is most likely to contaminate foods?
A. Food-grade containers.
B. Cleaning supplies stored in a separate storage room.
C. All of these are correct.
D. Raw meat next to cooked meat. - ANSWER>>D. Raw meat next to cooked
meat.
Which of the following foods should require the MOST careful attention.
A. Whole apples
B. Bottles of ketchup
C. Meat and poultry
D. Dried beans - ANSWER>>C. Meat and poultry
What does TCS stand for?
, A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - ANSWER>>B. Time/Temperature Control for Safety
What is a good practice while working in food service?
A. Wearing long fingernails, if professionally manicured.
B. Wearing your fingernails short.
C. All of these are correct.
D. Choosing hand sanitizer instead of soap to wash hands. - ANSWER>>B. Wearing
your fingernails short.
Drinking is permitted...
A. Only in dining areas.
B. In the work area, if using a non-breakable container with a handle, lid and
straw (if permitted by your employer/health department).
C. Only for cold beverages; hot drinks may spill and cause burn injuries.
D. As long as containers are washed, sanitized, and put away when finished. -
ANSWER>>B. In the work area, if using a non-breakable container with a handle,
lid and straw (if permitted by your employer/health department).
Which of the following is true?
A. It is OK to use a hand sanitizer, instead of washing your hands with soap and
water, if you are putting on gloves.
B. Gloves may be used for several tasks if carefully washed with soap and water.
C. You must always wash your hands before putting on disposable gloves and
after removing them.
D. You must change gloves at least once per hour. - ANSWER>>C. You must always
wash your hands before putting on disposable gloves and after removing them.
Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
100% Pass| 2024
What is the problem with a chef cracking raw eggs and then touching cooked
pancakes?
A. The chef needs to use hand sanitizer between activities.
B. The raw egg from his hands can contaminate the cooked pancakes.
C. The chef did nothing wrong in this situation.
D. The chef needs to wipe his hands between activities. - ANSWER>>B. The raw
egg from his hands can contaminate the cooked pancakes.
An example of contamination would be when food comes into contact with:
A. Unclean utensils, glassware or dishware.
B. Unwashed hands.
C. Unclean work surfaces.
D. All of these are correct - ANSWER>>D. All of these are correct
Which of the following is most likely to contaminate foods?
A. Food-grade containers.
B. Cleaning supplies stored in a separate storage room.
C. All of these are correct.
D. Raw meat next to cooked meat. - ANSWER>>D. Raw meat next to cooked
meat.
Which of the following foods should require the MOST careful attention.
A. Whole apples
B. Bottles of ketchup
C. Meat and poultry
D. Dried beans - ANSWER>>C. Meat and poultry
What does TCS stand for?
, A. Timed Cooking Station
B. Time/Temperature Control for Safety
C. Teflon Coated Silverware
D. Tender Chicken Strips - ANSWER>>B. Time/Temperature Control for Safety
What is a good practice while working in food service?
A. Wearing long fingernails, if professionally manicured.
B. Wearing your fingernails short.
C. All of these are correct.
D. Choosing hand sanitizer instead of soap to wash hands. - ANSWER>>B. Wearing
your fingernails short.
Drinking is permitted...
A. Only in dining areas.
B. In the work area, if using a non-breakable container with a handle, lid and
straw (if permitted by your employer/health department).
C. Only for cold beverages; hot drinks may spill and cause burn injuries.
D. As long as containers are washed, sanitized, and put away when finished. -
ANSWER>>B. In the work area, if using a non-breakable container with a handle,
lid and straw (if permitted by your employer/health department).
Which of the following is true?
A. It is OK to use a hand sanitizer, instead of washing your hands with soap and
water, if you are putting on gloves.
B. Gloves may be used for several tasks if carefully washed with soap and water.
C. You must always wash your hands before putting on disposable gloves and
after removing them.
D. You must change gloves at least once per hour. - ANSWER>>C. You must always
wash your hands before putting on disposable gloves and after removing them.
Working on the cook line can be busy. You should be sure to:
A. Dip your hands into a sanitizer bucket whenever you handle raw food products.
B. Use a hand sanitizer whenever you handle raw food products.
